Beef Tri-tip Whole Marble Score 3+ Black Onyx Rangers Valley - 1.0kg

$40

The Tri-tip is an incredible cut of meat. It is located at the lower part of the Sirloin primal, positioned on the outer portion of the leg. Distinct and individual muscles meet in this area, giving the tri-tip its three-point shape, hence the name. Not only is it lean, but it is relatively quick to cook and full of flavour. 

Tri-tip steak has a robust, beefy flavour that is not unlike sirloin and can be distinguished by its quality marbling and outstanding flavour.

Rangers Valley is one of the world's most respected premium marbled beef producers specialising in pure Black Angus and Wagyu cross breeds. Located in the pristine northern tablelands of NSW, they produce superior beef that is flavoursome, tender, succulent and consistent - without compromise. The cool climate provides a stress-free environment with abundant rainfall for the Hormone Free animals all year round. 

Rangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, similar to that of a pasture fed animal. This approach delivers beef products that achieve consistent marbling scores.
 
Committed to whole of life animal welfare and the humane and respectful handling of all their animals, they are accredited with Meat Standards Australia (MSA) technology and systems.

How to slice a tri-tip

Tri-tip is a unique cut and is one of very few muscles that contain a double grain. The grain of meat refers to the direction the fibers within the muscle travel. How you slice your tri-tip is essential to its texture and can make a huge difference to how it tastes. Slicing against the grain helps shorten long muscle fibers. If you cut with the grain, the meat will generally be tougher as the longer fibers take a lot more chewing to break them down.

We recommend you follow the following tips to slice your tri-tip correctly:

Position your Tri-tip as per the image above.
The natural direction of the grain is indicated in yellow. Cut the Tri-tip in half along the intersection line marked in blue.
Slice each of these halves against the grain or as per the white dash lines. These cuts will be perpendicular to the grain and will ensure your slices have great texture and are mouth-wateringly tender.


Your product has been packaged using the latest and most advanced packaging technology.

Vacuum skin packaging (VSP) packs enclose product like a second skin. VSP extends the shelf life of product due to the absence of oxygen which causes food to deteriorate rapidly and constrains product purge eliminating yield loss in food.

Product packaged using VSP technology can safely be stored refrigerated and frozen.

Each Tri-tip will feed 4-6 people.


Perhaps the most important thing to note is that tri-tip is a lean cut that does not contain any intermuscular or seam fat. Therefore, you need to take care not to overcook it. It does however contain a high proportion of the desired intramuscular fat (also referred to as Marbling), which is finely interspersed within the Tri-tip. Marbling is a monounsaturated fat and gives beef its “melt in your mouth” moisture and tenderness.

Bearing this in mind, we recommend quick cooking methods for your tri-tip by portioning into 1-inch-thick steaks, then pan searing or grilling them. 

Alternatively, you may also reverse-sear the tri-tip and roast as a whole piece. It is also well suited to the low and slow smoking method.  

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